Begin by preparing the cauliflower: wash it thoroughly, pat it dry, and cut it into small florets. This ensures even cooking and optimal flavor absorption.
Clean the mushrooms with a damp cloth and slice them. Uniform slices contribute to a cohesive texture and appearance in the final dish.
Heat the butter and olive oil in a large skillet over medium heat. The combination of fats enhances flavor and aids in the even cooking of vegetables.
Add the minced garlic to the skillet, sautéing until fragrant. This step is crucial for building the foundational flavor of the dish.
Introduce the mushrooms to the skillet, cooking until they are golden brown and have released their moisture. The browning process is key to unlocking their umami flavor.
Incorporate the cauliflower florets, stirring to combine them with the mushrooms and garlic. Even distribution ensures each floret is infused with flavor.
Sprinkle the Italian seasoning over the vegetables, followed by the vegetable stock. The seasoning adds depth, while the stock deglazes the pan and introduces additional moisture.
Allow the mixture to simmer until the cauliflower is tender and the liquid has reduced, creating a rich, cohesive sauce.
Season with salt and pepper to taste, adjusting the flavors to your preference.
Garnish with fresh parsley and, if desired, freshly grated parmesan. These final touches add freshness and a hint of indulgence to the dish.
